Domain IV

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Anonymous
ID:
232613
Filename:
Domain IV
Updated:
2013-09-03 15:45:54
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RD Exam
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RD Exam
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  1. Space between chairs
    18"
  2. Size of a 1 person lane
    36-42" (~3-3.5ft)
  3. Size of a multi person lane
    48-52" (~4ft)
  4. Space between tables
    4-5' apart
  5. Serving width
    14'
  6. Size of patron lane
    4' (48" same as multi person lane)
  7. Size of tray slide
    1'
  8. Counter width
    2'
  9. Width of workers
    4 1/2' (Patron lane 4')
  10. Backbar width
    2 1/2' (~1/2 a patron)
  11. Employee dining space in sq ft/person
    12sq ft/person
  12. Width of main traffic lane
    60"
  13. Hospital floor area
    20-30 sq ft/bed
  14. Optimum counter height for HEAVY work
    36" (3')
  15. Optimum counter height for LIGHT work
    • 37-41" (3-3.5')
    • Note: Heavy work = 36"
  16. Min space between floor and heavy duty epmt
    6"
  17. Space in between eqmt and wall
    12-24" (1-2')
  18. What is the best work area layout shape for time and motion?
    Straight line
  19. What are the benefits and disadvantages of L shape work area layout shape?
    • B: Convenience of work surface
    • D: Limited space
  20. Which is the most efficient work area layout?
    Parallel and back to back parallel
  21. Gas specifications for eqmt selection
    BTU British thermal unit
  22. NSFI
    • National Sanitation Foundation International
    • Voluntary inspection of eqmt
  23. Underwriters Lab
    Voluntary inspection of electrical
  24. Most common gauge for eqmt
    • 10-14 (the lower the gauge the better)
    • 16 is for thinly lined eqmt
  25. Luster
    • Higher number higher polish (1-7 is high)
    • #4 is grind for table tops
  26. Modular eqmt selection
    • Components are customizable 
    • <Floor space
    • Improved use of space and labor power
    • >Efficiency
    • <Labor hours
  27. Temp of WASH cycle in 3 compartment sink
    110-120F
  28. Temp of RINSE cycle in 3 compartment sink
    Warm
  29. Time of the SANITIZE compartment of a 3 compartment sink
    • Heat: 170F for 30sec
    • Chemical: 75F (warm) for 1min
  30. How to dry pots and pans after 3 compartment sink cycle
    Air dry
  31. What are the stages of 3 compartment sink cycle
    • Wash 
    • Rinse
    • Sanitize
    • Air-dry
  32. What are the stages of mechanical wash cycle?
    • Pre-rinse/Pre-wash
    • Wash
    • Rinse
    • Air dry
  33. Temp for pre-rinse/pre-wash for mechanical wash cycle
    110-140F
  34. Temp for WASH in Mechanical dishwashing
    140-160F (otherwise greasy dishes)
  35. Temp of RINSE for mechanical dishwashing
    170-180F (sanitizes)
  36. How to prevent water spots in mechanical dishwashing
    Add a drying agent
  37. How long to air dry in mechanical dishwashing
    45 sec
  38. Advantage of Low energy chemical dishwasher
    • Saves energy (no booster heater) 
    • Water temp 140F (chemicals NOT HEAT sanitizes)
    • Note: everything else is BAD --> 
    • >need for detergent, rinse aid, H20
    • Long dry time
    • Long wash and rinse time
    • >Labor cost
  39. What are the 4 styles of mechanical dishwashers and how many meals/hr can the handle?
    • Conter-style @ <50
    • Door-style (single tank) @ 50-250
    • Single or 2x tank conveyor @250-1500
    • Flitt-type conveyor 1500+
  40. What is hard water and how to deal with it?
    • High proportion of Minerals and Salt --> Scum
    • More detergent
  41. What determines the amount of eqmt needed?
    Menu (size and frequency of food)
  42. What determines SPACE required in layout and design?
    Market form (Foods purchased)
  43. What is the best material and ht of that material for walls?
    • Glazed Tiles
    • 5'8" tall (washable and resists moisture)
  44. Ht of ceilings and color scheme
    • 14-18' high
    • Lighter color than the walls
  45. 4 types of flooring and uses
    • Concrete: light traffic, storerooms receiving areas
    • Terrazzo: Noisy dining room
    • Clay tiles: Kitchen and heavy traffic
    • Asphalt: Light traffic dining room
  46. Ventilation temp and circulation
    68F w/ fan for odors and moisture
  47. 2 types of Lighting
    • 35-70 foot candles: food prep and display
    • 70-150 food candles: Work areas and reading recipes
  48. Classes of fire (A,B,C)
    • A: Wood, paper, cloth (Triangle)
    • can use FOAM, WATER, MP
    • B: Liquids, gases, greases (Square)
    • can use everything EXCEPT WATER
    • C: Electrical (Circle)
    • can us CO2, DRY CHEMICALS, MP
  49. Who regulates chemical cleaning supplies? What are the top 3 for countertops?
    • EPA
    • 1. Chlorine 
    • 2. Iodine
    • 3. Quaternary ammonia
  50. HACCP
    • Quality Control: potential dangers for corrective action
    • High hazard FOOD and JOBS
    • Determines Critical Control Points (CCP)
    • 1. Comissary - 9
    • 2. Ready-Prepared - 8
    • 3. Conventional - 5
    • 4. Assembly serve - 4
  51. The amount of STORAGE needed is determined by___?
    • Frequency of deliveries
    • MARKET FORM of food purchased
    • Menu
  52. Temperature of DRY STORAGE
    50-70F
  53. Cartons and bags should be how far from the floor and walls?
    6"
  54. Humidity of the DRY STORAGE
    50-60%
  55. Humidity for fruits and veggies?
    HIGH @ 85-90%
  56. Temp to store fresh fruits and veggies
    40-45F
  57. Temp to store eggs? How long?
    • 32-40F
    • 3-5 weeks
    • Separated yolks and whites 2-4 days
  58. Time to store poultry, ground beef, fish, shellfish
    1-2 days
  59. Time to store thick meat (steak, chop, roast)
    3-5 days
  60. Hollow square, free-flow, scramble cafeteria system
    • Hot food, salad are separated
    • > # of people
    • "repeat" customers e.g. students or employees
    • If SCRAMBLE system is too slow add FOOD STATIONS
  61. What are the 3 types of cafeteria?
    • Traditional: 3-4 meals/min
    • Scramble/hollow-square/ free-flow
    • Food bank/electronic

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